Spicy Chicken Sandos With Herby Crema
plus a Harissa-Spiced Bulgur Salad
- Milk
- Wheat
These spicy chicken sandos are packed to bursting with flavor! You’ll season the chicken with fiery, flavorful harissa powder, sear, and load into toasty brioche buns along with cooling herbed crema, while a nutty bulgur salad on the side gets the same spicy kick along with fresh tomato, cucumber, and scallion.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chopped Chicken Breast
1 unit
Lemon
1 unit
Mini Cucumber
⅓ tablespoon
Harissa Powder
2 unit
Brioche Buns
(Contains: Wheat)
1 unit
Tomato
¼ ounce
Parsley
2 unit
Scallions
½ cup
Bulgur Wheat
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Mince parsley. Zest and quarter lemon.
• In a small pot, combine bulgur, scallion whites, 1 cup water, 1⁄2 tsp harissa powder, and a pinch of salt (2 cups water and 1 tsp harissa powder for 4 servings.) (You’ll use more harissa powder later.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to use in Step 5.
• While bulgur cooks, open package of chicken* and drain off any excess liquid. Season all over with 1⁄2 tsp harissa powder (1 tsp for 4 servings), salt, and pepper. (Use more or less harissa powder depending on spice tolerance. Reserve any remaining for another use.) • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Keep covered off heat until ready to assemble sandwiches.
• Meanwhile, in a small bowl, combine sour cream, a pinch of scallion greens, and a pinch of parsley. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with pepper. • Halve and toast buns.
• Trim and finely dice cucumber. • Cut tomato into rounds; reserve four rounds (eight rounds for 4 servings) for sandos and dice remaining rounds into 1⁄2-inch pieces. • Drain any excess water from bulgur; fluff with a fork. Stir in lemon zest, a large drizzle of olive oil, and juice from half the lemon. • Add cucumber, diced tomato, and remaining scallion greens; stir to combine. Taste and season with salt and pepper.
• Spread herby crema on bottom halves of buns. Top with chicken and tomato rounds. Close sandos. • Divide sandos and bulgur salad between plates. Garnish salad with remaining parsley. Serve with remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many found the dish bland, with some suggesting more harissa or additional seasonings for a bolder taste.
- Ease of prep: Chopped chicken made sandwiches messy to eat; several suggested using whole chicken breasts or cutlets instead.
- Suggestions: Consider adding extra sauce or spices to boost flavor. Try a hoagie roll to better contain the chopped chicken.
- Portions: Some felt the buns were too small for the amount of chicken, while others wanted more sauce.
- Bulgur salad: Opinions varied widely; some loved its freshness, while others found it dry or lacking flavor.
Reviews from our home cooks
We had never had bulgar before. The salad was particularly refreshing and a good choice for the summer. This is not really a criticism, but I think you overestimated how spicy the harissa seasoning would be. The instructions caused me to be cautious when seasoning the chicken, and it ended up not being very spicy at all. Still tasted good. The brioche buns were a little small for the amount of chicken.
Loved the bulgur salad! Great flavor with everything too. I will use probably twice the recommended harissa in the chicken next time to add some more spice. Tasty dish!
I loved this meal. The sauce and seasoning on the chicken were delicious, and the salad helped fill us up. It's a meal!!
Pretty simple. It tasted good and was quick to make. Bulgar makes for a filling lunch. This sandwich would be better to make with a full chicken cutlet instead of the diced chicken; the pieces kept falling off the sandwich.
Bulgur salad is awesome and fresh and flavorful. Harissa seasoning is my favorite - bring it on in more recipes. Chopped chicken on a sandwich is a little annoying but I get helping it cook faster. Would've liked a cutlet better.
I really enjoyed the sandwich, the harissa powder wasn't spicy at all though. What I wasn't really a fan of though was the bulgur salad, it had a strange texture with the crunchy and soft elements. It was better cold the next day.
These were good. The bulgar salad was great. I was not fond of the chicken in tiny pieces. It is too hard to hold together on a sandwich roll. I added a slice of cheese to hold it together and that seemed to work. A solid chicken breast or thigh might have worked better.
Chicken sandwich part was really good and spot on. Bulgar called for too much lemon. Just the juice would have been enough without the lemon zest. Perhaps just boiling it in a chicken stock would have even been enough to give it some more flavor rather than lemon.
I really liked the sandwich. Not as much of a fan of the bulgar salad. However, I've never had that before. So, thank you for getting me to try something different.
Delicious yet more subtle than expected. The bulgur salad a nice complement.
